Fragrant Earl Grey Milk Tea Roll Cake
《Aromatic》 Earl Grey Milk Tea Roll Cake: Enjoy Rich Flavors at Home
Indulge in this exquisite roll cake, generously filled with luscious Earl Grey-infused whipped cream! The cake batter itself is infused with Earl Grey tea leaves, creating a sophisticated and deeply aromatic dessert. Baked in a 28x28cm pan, this recipe yields a stunning roll cake perfect for home bakers. It’s an ideal treat for special occasions or a delightful self-indulgence. Let’s bake a sophisticated roll cake together!
Cake Batter Ingredients- 3 large eggs (room temperature)
- 60g granulated sugar (for dusting)
- 30g salad oil
- 45g water
- 65g cake flour
- 3g Earl Grey tea leaves (loose leaf)
Cooking Instructions
Step 1
In a clean bowl, add the egg yolks and 15g of the granulated sugar (from the ‘가루 설탕*15g’ portion of the ingredients). Whisk them together until the mixture turns ivory-colored and the sugar is dissolved. Mix gently until well combined.
Step 2
Add the salad oil (30g) to the yolk mixture and whisk. Then, incorporate the water (45g) and mix until smooth. Sift in the cake flour (65g) and Earl Grey tea leaves (3g). Gently fold them into the batter using a spatula until just combined, being careful not to overmix. Overmixing can develop gluten and make the cake tough.
Step 3
In a separate, clean bowl, place the egg whites. Using a hand mixer, whip the egg whites on medium speed. Once they start to foam, gradually add the remaining 45g of granulated sugar (from the ‘가루 설탕*45g’ portion of the ingredients) in 2-3 additions. Continue whipping until you achieve stiff, glossy peaks. The meringue should hold its shape and form a tip that slightly curls at the end when the beaters are lifted.
Step 4
Take about one-third of the stiff meringue and gently fold it into the egg yolk batter using a spatula. Be careful not to deflate the meringue. Add the remaining meringue in two more additions, folding gently after each addition until everything is just combined and the batter is smooth and airy.
Step 5
Line a 28x28cm roll cake pan with parchment paper. Pour the batter into the prepared pan. Use a spatula or a bench scraper to spread the batter evenly and level the surface. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Step 6
Bake in a preheated oven at 180°C (350°F) for approximately 17 minutes. Perform the toothpick test: insert a toothpick into the center, and it should come out clean. Once baked, immediately invert the cake onto a wire rack and let it cool completely. After the cake has cooled, lightly score the surface with a knife at about 1cm intervals. This scoring will help the cake roll without cracking.
Step 7
In a small saucepan, combine the heavy cream (250g) and Earl Grey tea leaves (5g). Heat over medium-low heat until it’s just about to simmer (around 80-90°C / 175-195°F). Do not let it boil. Once heated, remove from heat, cover, and let it steep for 5 minutes to infuse the cream with the Earl Grey flavor.
Step 8
Strain the Earl Grey infused cream through a fine-mesh sieve into another bowl. Allow it to cool slightly before refrigerating until completely chilled. Once the cream is thoroughly chilled, add the granulated sugar (22g) and whip with a hand mixer until firm peaks form. The cream should be thick enough to hold its shape.
Step 9
Using an offset spatula or palette knife, spread the whipped Earl Grey cream evenly over the cooled cake sheet. Ensure an even layer right to the edges.
Step 10
Starting from one end, carefully roll up the cake. Use your hands to gently guide and tighten the roll as you go. Continue rolling until you have a neat spiral.
Step 11
Wrap the rolled cake tightly in parchment paper or a plastic wrap, and chill in the refrigerator for at least 1 hour. This allows the cake and cream to meld together, resulting in a delicious and well-set roll cake.
